Instant Pot Dal Makhani

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As a lover of Indian cuisine, I am telling you that there is nothing as nutritious and comforting as dal, and this Instant Pot dal makhani is all the goodness in a fraction of the time. I use urad dal, kidney beans, and coconut milk for a creamy and protein-packed plant-based meal. This recipe is my quicker solution to traditional dal.

Dal makhani is one of the most comforting dishes to come out of Northern India. If you enjoy traditional and wholesome Indian dishes fused with modern additions,  try my sweet potato dahl, which has kale added to it. My Instant Pot dal makhani is more traditional and uses urad dal and kidney beans cooked in a richly spiced creamy tomato coconut broth to create a flavor that deserves its own passport. 

Dal mahkani translates into buttery lentil, and traditionally, this dish is cooked for up to 15 hours on a coal fire to achieve its signature texture. I managed to cut this down with my easy crock pot dal recipe, but decided to cut it down even more by using my Instant Pot. A family friend from India was understandably skeptical the first time I served this to her, but she was pleasantly surprised. Phew! 

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🥘 Ingredients

This Instant Pot dal makhani makes use of traditional and wholesome spices and staples. This is exactly what I use:

Whole black urad dal: Whole black urad dal creates the classic hearty texture that dal makhani is known for.

Dry red kidney beans: I add kidney beans for extra texture and plant-based protein.

Water: I use this to cook my lentils and kidney beans, allowing them to soften properly in the Instant Pot.

Baby spinach: Finely chopped baby spinach adds extra nutrients and color to the dal.

Aromatics: I use diced red onion, ginger, and garlic paste to form a strong savory base for my dal. 

Crushed tomatoes: I add crushed tomatoes for a slightly tangy flavor.

Salt: This enhances all the flavors of the spices and aromatics while gently seasoning the dish.

Coconut oil: I saute my onions and spices in coconut oil to release their flavors and deepen the richness.

Full-fat coconut milk: This is stirred in near the end to create a creamy texture.

Spices: I use chili powder and garam masala for a gentle heat and traditional warm spice flavor. 

🔪 How To Make

I prepare this dal makhani in two simple parts, and let the Instant Pot do most of the heavy lifting. This is how I build a flavorful base and buttery texture:

Cook lentils and beans: First, I cook my lentils and kidney beans in my Instant Pot with plenty of water. I cook on high pressure for half an hour, then allow for natural release.

Mash lentils and beans: Next, I lightly mash some of the cooked lentils and beans with a potato masher, then add in the baby spinach and allow to simmer on the “keep warm” setting while I prepare the spice mixture.

Saute aromatics: Then, in a medium pot over medium heat, I add my coconut oil and aromatics, and cook until the onions become translucent. 

Add tomatoes and spices: Next, I add the crushed tomatoes to the pot and cook for 5 minutes. Then I add in the spices, salt, and cook for an additional 3 minutes. 

Combine dal mixture: I pour the lentils, kidney beans, and spinach mixture into a large pot with the spices, stir to combine, and simmer on a medium-low heat for 20 minutes. If the dal seems too thick, I add a bit of water. 

Add coconut milk: Finally, I stir in the coconut milk and let the dal simmer for another 10 minutes until all the flavors have infused.

Serve: I serve this dal makhani hot after a few minutes of resting. 

📖 Variations

I have experimented with a few variations of this Instant Pot dal makhani depending on what ingredients I have available. These have been some of my most memorable ones:

Heartier greens: Instead of baby spinach, I use 1 cup of chopped kale for a slightly heartier and more nutritious addition. I love kale, and this variation takes this dish to new levels for me.

Extra creamy dal: In addition to the coconut milk, I add 2 tablespoons of my cashew cream sauce into the pot. My kids love this version so much that I even drizzle an extra bit over the top before serving. 

Spicy dal makhani: For a bit more heat, I stir in 1/2  teaspoon of cayenne pepper or add 1 finely chopped serrano chili for more heat. My husband loves the contrast of the creaminess and spicy flavor. 

🍽 Serving Suggestions

This Instant Pot dal makhani is a nourishing and humble meal with deep roots in Indian tradition. I like making sure that I serve it with side dishes that enhance the textures and flavors. If you decide to make this dish, I recommend serving it with my authentic Guyanese roti and a side of my bright and crunchy Indian vegetables. They will complement the dal and provide their own dimension of textures, flavors, and nutrients. 

A lot of people are unsure of whether or not dal is served on the side or as a main dish. Honestly, I have done both and even used it as a sauce. More recently, I served it as a main dish. It was an extremely cold night, and my dal was particularly saucy. I decided to serve it with vegan flatbread brushed with garlic oil and some of my roasted tandoori cauliflower. This dal warmed everyone up in the most nourishing and comforting way possible. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover dal makhani in an airtight container in the refrigerator for up to 4 days.

Freezing: Before freezing, I allow the dal to cool completely, then place it in a freezer-safe container and freeze it for up to 4 months.

Reheating: I reheat the dal gently on the stovetop on a medium-low heat while stirring occasionally, adding a splash of water if it has thickened up too much. If frozen, I thaw in the refrigerator overnight before reheating.

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